2. Faro -- A fox lambic that has been sweetened before serving, typically with rock-candy crystal sugar. Again, this is typically available only in Payottenland.
3. Geuze -- a blend of young and old lambic beers that is aged and referenced in a neutral oak barrel, then bottled for one final fermentation for a champagne-like carbonation. This style preceded champagne so it could be said that champagne has geuze-like carbonation. Try Lindeman's Cuvée Rene often available in Charleston.
4. Kriek -- Literally meaning cherry in Flemish, Kriek is lambic beer that has been blended, aged and finally re-fermented with macerated whole cherries (pits and all). The best examples are very nutty (from the cherry pits) and are not overly sweet, but have a refined fruitiness that dries out to a mild horse-blanket aromatic. The best examples are not available in West Virginia. Lindeman's version is a bit over the top with cherry sweetness and is best used to pair with chocolates or other desserts (or as a dessert on its own). Look for Cantillon, Boon, Drie Fonteinen or Giardin if you are out of state.
5. Framboise -- Similar to Kreik, though raspberry fruit is used. The fruitiness is more subtle and aromatic but it must finish with that signature farmhouse horsy quality. Unfortunately, the same is to be said for this style in West Virginia, a good example is simply unavailable. The same brands cited above will do.
6. Cassis, Peche and Melle -- All are concocted fruity and spicy blends specifically brewed for the sweet-tooth American palate for the most part. They defy tradition. Go buy West Virginia-produced fruit wines if you are so inclined.
There you have it, I tackled one of the most complicated and traditional Belgian beer style categories without making this the beer version of "War and Peace."
For more on the craft of beer, see Rich Ireland's "Beers to You" blog at thegazz.com.